Tata Sampann Recipes: Mooli ki Kofte
Bonny Shah

Bonny Shah
5 May 2020

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Radish Leaves Recipe

We often come across dishes prepared with radish (mooli) bulbs, but it’s not as common to see recipes that use radish leaves. Radish leaves however, are extremely nutritious as they are a good source of dietary fibre, vitamins and minerals. They also have laxative and diuretic properties. As compared to roots, muli leaves possess higher levels of proteins, calcium and ascorbic acid. They also have antioxidant and anti-cancer properties. It is believed that consumption of radish leaves may help reduce blood pressure levels. Incorporate these healthy greens into your menu with this delicious kofta curry recipe by Raksha ki Rasoi.

Besan is a key ingredient in this recipe. Made from chickpeas, it is a rich source of protein, fibre, carbohydrates, and essential vitamins and minerals. Besan is also high in fibre which may help improve blood lipid levels. It contains resistant starch, which has been linked to several health benefits like reducing the risk of heart disease, diabetes and colon cancer. Choose Tata Sampann Besan for your cooking - it is carefully sourced and made from 100% chana dal to offer you the uncompromised natural goodness of chana dal.

Take a look at this video and try your hand at this tasty recipe.


For the Koftas

  • 4 cups radish leaves
  • 5 tsp Tata Sampann Besan
  • 1 large potato
  • ¼ tsp Tata Sampann Turmeric Powder
  • ½ tsp Tata Salt
  • ¼ tsp Tata Sampann Red Chilli Powder
  • ¼ tsp Tata Sampann Garam Masala
  • Oil

For the Gravy

  • ½ tsp cumin seeds
  • 4 cloves garlic
  • Ginger
  • 2 large onions
  • ½ tsp Tata Sampann Turmeric Powder
  • 1 tsp Tata Sampann Coriander Powder
  • ¼ tsp Tata Sampann Garam Masala
  • ¼ tsp Kashmiri Chilli Powder
  • ¼ tsp Tata Sampann Red Chilli Powder
  • 1 tsp Tata Sampann Kitchen King Masala
  • 1 large tomato
  • Tata Salt to taste
  • Fresh coriander


  • Wash and roughly chop the radish leaves, and transfer them to a large mixing bowl.
  • Shred the potato, rinse it and keep it aside.
  • Now, add Tata Sampann Besan to the mixing bowl, followed by the shredded and rinsed potato, haldi or turmeric powder, salt, red chilli powder and garam masala powder. Mix the ingredients together well.
  • Once the ingredients are well combined, knead them together. Add a little bit of water and additional besan if required, to bind the mixture.
  • Once the mixture is the right consistency, form palm-sized balls and set them aside.
  • Heat oil in a kadai and deep-fry the koftas on low to medium flame until they are well done and nicely browned on all sides.
  • Once the koftas are ready, take them out of the oil and set them aside.
  • Leave about 2 tbsp oil in the kadai. To this, add jeera or cumin seeds, chopped garlic, ginger and onions. Fry until the onions turn golden brown.
  • Next, add in haldi powder, dhania powder, garam masala, Kashmiri chilli powder, and red chilli powder and sabzi masala or kitchen king masala. Fry well.
  • Add in a diced tomato and salt to taste, and mix well. Add a bit of water and cook till the tomato breaks down.
  • Throw in the koftas and stir fry until they are well coated with the masala.
  • Now add in a glass of water, give it a mix, and cover and cook on medium flame until the gravy thickens.
  • Turn off the flame and keep the dish covered for a few minutes.
  • Garnish with coriander sprigs and serve hot.


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